Pumpkin Chicken Chili with Cottage Cheese Recipe
Introduction
This Pumpkin Chicken Chili is a delicious twist on classic chili, combining tender chicken with creamy pumpkin and warming spices. It’s hearty, healthy, and perfect for cozy nights when you want something comforting yet nutritious.
Ingredients
- 1½ pounds boneless, skinless chicken breast or thighs
- 1 can (15 ounces) pumpkin purée
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
- ½ cup cottage cheese
- 1½ cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Step 1: Add the chicken, pumpkin purée, diced tomatoes, black beans, frozen corn, chicken broth, cumin, smoked paprika, chili powder, garlic powder, salt, and pepper into a slow cooker. Stir well to combine all ingredients.
- Step 2: Cover and cook on high for 3 to 4 hours, or on low for 6 to 7 hours, until the chicken is tender and fully cooked.
- Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the pot.
- Step 4: Stir in the cottage cheese until the chili is creamy and fully blended. Taste and adjust the seasoning with salt and pepper if needed.
- Step 5: Serve the chili hot, garnished with optional toppings such as fresh cilantro, sour cream, tortilla chips, and a squeeze of lime juice.
Tips & Variations
- For extra heat, add a diced jalapeño or a pinch of cayenne pepper along with the spices.
- Use Greek yogurt instead of cottage cheese for a smoother texture and tangy flavor.
- Swap black beans for kidney beans or pinto beans for variety.
- To make this chili in a pot, simmer over medium-low heat for about 45 minutes until chicken is tender.
Storage
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through. This chili also freezes well; freeze in portions for up to 3 months and thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh or fully thawed chicken to ensure even cooking and avoid food safety issues when using a slow cooker.
Is pumpkin flavor strong in this chili?
The pumpkin adds a subtle sweetness and creamy texture without overpowering the chili. The spices balance it well for a rich and comforting dish.
PrintPumpkin Chicken Chili with Cottage Cheese Recipe
This hearty Pumpkin Chicken Chili is a comforting slow-cooked dish combining tender shredded chicken with nutritious pumpkin purée, black beans, corn, and warm spices. Enhanced with creamy cottage cheese for a subtle tang and rich texture, this recipe offers a flavorful twist on traditional chili, perfect for cozy dinners.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours (high) or 6 to 7 hours (low)
- Total Time: 3 hours 10 minutes (high) or 6 hours 10 minutes (low)
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken and Broth
- 1½ pounds boneless, skinless chicken breast or thighs
- 1½ cups low-sodium chicken broth
Vegetables and Beans
- 1 can (15 ounces) pumpkin purée
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- Salt and pepper, to taste
Other
- ½ cup cottage cheese
Instructions
- Add Ingredients to Slow Cooker: Combine the chicken, pumpkin purée, diced tomatoes, black beans, corn, chicken broth, ground cumin, smoked paprika, chili powder, garlic powder, salt, and pepper in your slow cooker. Stir all ingredients together to mix evenly.
- Cook the Chili: Cover the slow cooker and cook on high for 3 to 4 hours or on low for 6 to 7 hours. The chicken should be tender and thoroughly cooked at the end of this time.
- Shred the Chicken: Remove the cooked chicken breasts or thighs from the slow cooker and shred them using two forks until they are in bite-sized pieces.
- Return and Blend Cottage Cheese: Add the shredded chicken back into the slow cooker and stir in the cottage cheese until the mixture becomes fully blended and creamy. Taste the chili and adjust seasoning with additional salt or pepper if needed.
- Serve: Serve the chili hot, optionally garnished with fresh cilantro, a dollop of sour cream, tortilla chips, and a squeeze of lime juice for added brightness.
Notes
- Using low-sodium chicken broth helps control the salt content.
- Cottage cheese adds creaminess without overpowering the chili’s flavor.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- For a spicier dish, add diced jalapeños or increase chili powder.
- This chili pairs well with cornbread or crusty bread.
Keywords: pumpkin chicken chili, slow cooker chili, healthy chili recipe, cottage cheese chili, autumn recipes, easy dinner
